Teriyaki Chicken Wings
- About 2 pounds chicken wings, preferably from pastured chickens
- For the Marinade:
- 1 cup mild-flavored honey
- 1 cup gluten-free tamari soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 2 Tb minced fresh ginger, or 2 tsp dried ginger
- juice from 1 orange
- High temperature cooking oil, such as refined coconut oil or sunflower oil
- Combine the marinade ingredients in a large bowl. Stir a bit, and if necessary let it sit for about ten minutes so the honey can dissolve (especially if you are using crystallized raw honey). Stir again.
- If your wings are all in one piece, use a sharp knife to separate the drummettes from the flat pieces. Add the raw chicken wings to the marinade and push them down to submerge. Cover the bowl and put it in the fridge for at least 8-30 hours. The longer, the better!
- Use the high-temp oil to grease two large sheet pans, or you could even use two large 9X13 glass baking dishes.
- If you'd like a little sauce for dipping (or just want to make the most of the marinade and use it for another purpose, such as salad dressing), pour some of the marinade into a small saucepan. Bring this to a boil, skim the foam, and let it cook down for awhile over low heat.
- Pour off the rest of the marinade, and place the chicken wings on the greased baking dishes.
- Bake the chicken wings at 425 degrees F for about 25-30 minutes. Use some tongs to flip the wings after about 15 minutes of cook time.
- Allow the wings to cool a bit and then serve alongside sesame snap peas, a green salad, and/or egg drop soup. You can drizzle some of the cooked marinade on top if you like your wings extra saucy. (Make sure to let those baking dishes soak for awhile in hot soapy water before you try to clean them!)